Donatella’s Tearless Paella

Donatella’s Tearless Paella

PREP TIME

TOTAL TIME

COOKING SKILL

SERVING SIZE

Ingredients

6 ounces shell-on shrimp, preferably deveined through the back of the shell

6 ounces bay scallops

3 garlic cloves, thickly sliced

2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

Cayenne pepper

1 tablespoon dry white wine or vermouth

2 teaspoons fresh lemon juice

Rice

2 cups low-sodium chicken broth

2 cups seafood or fish stock

2 tablespoons extra-virgin olive oil

4 ounces smoked bacon, cut into matchstick strips

1 Spanish onion, finely chopped

3 garlic cloves, very finely chopped

1 teaspoon saffron threads

2 cups Spanish bomba or vialone rice

1 teaspoon kosher salt

Freshly ground black pepper

4 ounces cured chorizo, thickly sliced

1 (10-ounce) package frozen artichokes, thawed

2 roasted red peppers (from a jar), cut into strips

2 scallions, thinly sliced

2 lemons, cut into wedges

Instructions

Seafood

Combine the shrimps, scallops, garlic, olive oil, parsley, a pinch of salt, plenty of pepper, a little dash of cayenne, the wine, and lemon juice in a bowl and toss.

Meanwhile, place a rack in the lower third of the oven and preheat it to 350° F.

Rice

Combine the chicken broth and seafood stock in a saucepan and ring to a simmer.

In a 12” ovenproof skillet or sauté pan, heat the olive oil over medium heat.

Add the bacon and sauté until golden brown. Transfer to a plate using a slotted spoon.

Add the onion to the pan and sauté until softened, about 5 minutes. Add the garlic and saffron and cook about 2 minutes, until the garlic is fragrant and soft. Add the rice and stir about 3 minutes, until it’s slightly translucent.

Season with salt and plenty of pepper.

Add the hot broth. Simmer, uncovered, for about 4 minutes, to allow it to reduce slightly, and then cover the pan with a lid or aluminum foil and transfer to the oven.

Bake the rice mixture for 30 minutes. Discard the garlic slices from the shrimp and scallops.

Increase the oven temperature to 450°F. Remove the pan from the oven and nestle the chorizo and artichokes into the rice without stirring it.

Sprinkle the bacon and the roasted peppers on top, then spoon the shrimp and scallops attractively over all, drizzling with a little of their marinade.

Re-cover the pan and bake for 8 minutes more. Remove the cover, garnish with the scallions and lemon wedges, and serve directly from the pan.

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Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.